May 31, 2014

Salmon is very high in omega-3 fatty acid, which associates with decreasing the risk of various cardiovascular problems. However, the biggest benefit to me is the ease of eating and preparing salmon.It's easier to buy a big chunk of salmon fillet, with or without skin, but mostly without the bones. That's probably why I rarely cook smaller fish since picking out the bones is like rocket science to me. On top of that, salmon is so flavorful and can be prepared without much effort, but still yielding delicious result. I've cooked salmon in so many ways such as colorful chirashi, seared salmon fillet with mustard mayo sauce, smoked salmon sandwich, and baked salmon fillet with ponzu and dana leaves. Let's try using store bought yogurt and kick it up a notch with fresh dill this time! Baked salmon fillets with easy dill yogurt dressing -

How?Preheat the oven to 425 degrees Fahrenheit. Line the baking sheet with foil so it'll be easier to clean up afterwards. Peel and discard the tough ends of the garlic cloves and finely chop the remaining. Use room temperature salted butter, or quickly microwave cold butter for about 10 seconds till semi-melted. Mix the butter with 2 minced garlic cloves.I used about 85 grams/3 oz of yogurt, key lime flavored yogurt to be exact. However, it can be hard to find unsweetened key lime flavored yogurt, so I modified this recipe using plain yogurt with extra seasonings instead.Mix plain yogurt with chopped dill, chopped cilantro, and 1 minced garlic.

Season both sides of the fish fillets with just a little salt and regular amount of black pepper. Spread the butter mixture all over -

Into the oven for 10 minutes, or till just cooked through. The fillets will be soaked in yummy and flavorful butter once ready -

Transfer the fillets to a serving plate and top with one big spoonful of the yogurt dressing. Garnish with cilantro and dill. It can also be served with Sriracha and/or chili sauce, or simply mix the spicy ingredients with yogurt dressing.